Start by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the orzo and cook for 8-10 minutes, stirring occasionally, until it reaches a perfect al dente texture. Drain the orzo and set it aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add the minced garlic and sauté for about 1 minute until fragrant and golden, being careful not to burn it.

Add the sliced zucchini and bell pepper to the skillet with the sautéed garlic, stirring well. Sauté the vegetables for about 5 minutes until tender and vibrant.

Fold in the drained orzo to the skillet and mix thoroughly. Squeeze fresh lemon juice over the mixture, and season with salt and pepper. Stir for 1-2 minutes until well combined.

Remove from heat and transfer the Zesty Lemon Garlic Orzo to serving bowls. Garnish with chopped fresh basil leaves and enjoy warm or chilled.